Moroccan chicken one-pot scattered with feta, mint and lemon zest

Moroccan chicken one-pot

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(214 ratings)

Prep: 20 mins Cook: 50 mins

Easy

Serves 6

You don't need a clay pot to whip up a fragrant, North Africa tagine - throw it all in a casserole dish and top with feta, mint and lemon

Nutrition and extra info

  • Freezable
  • Healthy

Nutrition: per serving

  • kcal324
  • fat7g
  • saturates1g
  • carbs39g
  • sugars24g
  • fibre6g
  • protein27g
  • salt0.4g
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Ingredients

  • 4 boneless, skinless chicken breasts
  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 onions, 1 roughly chopped, 1 sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 100g tomatoes
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 100g ginger, roughly chopped
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 3 garlic cloves
  • 1 tsp turmeric
    Turmeric

    Turmeric

    term-er-ik

    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 1 tbsp each ground cumin, coriander and cinnamon
  • 1 large butternut squash, deseeded and cut into big chunks
  • 600ml chicken stock
  • 2 tbsp brown sugar
  • 2 tbsp red wine vinegar
  • 100g dried cherries
    Cherry

    Cherry

    che-ree

    One of the delights of the summer, cherries are much loved for their succulent texture, flavour…

To serve

  • 1 small red onion, finely chopped
  • zest 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • handful mint leaves
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 100g feta cheese, crumbled
  • couscous and natural yogurt
    Couscous

    Couscous

    koos-koos

    Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…

Method

  1. Season 4 boneless, skinless chicken breasts. Heat 2 tbsp olive oil in a flameproof dish, then brown the chicken on all sides. Remove the chicken to a plate.

  2. Whizz 1 chopped onion, 100g tomatoes, 100g chopped ginger and 3 garlic cloves into a rough paste.

  3. Fry 1 sliced onion in 1 tbsp olive oil in the dish until softened, then add 1 tsp turmeric, 1 tbsp cumin, 1 tbsp coriander and 1 tbsp cinnamon and fry for 1 min more until fragrant. Add the paste and fry for another few mins to soften.


  4. Return the chicken to the dish with 1 large butternut squash, cut into big chunks, 600ml chicken stock, 2 tbsp brown sugar and 2 tbsp red wine vinegar.

  5. Bring to a simmer, then cook for 30 mins until the chicken is cooked through.

  6. Lift the chicken out and stir in 100g dried cherries, then continue simmering the sauce to thicken while you shred the chicken into bite-sized chunks. Stir the chicken back into the sauce and season.


  7. Mix 1 finely chopped small red onion, the zest of 1 lemon, a handful of mint leaves and 100g crumbled feta cheese. Scatter over the dish, then serve with couscous and natural yogurt.

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Comments, questions and tips

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spanner_j
11th Oct, 2012
5.05
This was fab... My first try at Moroccan cooking and absolutely loved it!
heleana
11th Oct, 2012
5.05
Felt the same about the cherries so added olives instead. Also made double and freezed a batch. Definately a favourite and took some to my friend too, who also loved it!
louweeza
11th Oct, 2012
5.05
This was wolved down last night, I'd say the portion is exactly right for six decent-sized meals. We mixed the red onion/lemon zest/mint/feta mix in with the couscous, along with some chopped tomatoes too, and had just the yoghurt on the side. Yum. My partner felt it didn't need the extra sugar, the butternut squash and cherries were sweet enough. It was a lovely texture too. I was a bit worried it would be more effort than I could be bothered with by the time I trudged home from the supermarket but the recipe really lent itself to get bits chopped and whizzed whilst other bits were cooking with plenty of time to get the kitchen straightened out before serving. I've never ventured into Moroccan cooking before, despite loving the cuising, and this was definitely a great and encouraging starting point!
thechef
10th Oct, 2012
Really tasty,lovely flavours will be making again. I did use carrots instead of squash and I used dried apricots because I couldn't get cherries. Delicious.
lorriloo
10th Oct, 2012
5.05
This was really lovely, will definitely be trying this again and making it one of our family favourites!
bonehead
9th Oct, 2012
Surely olives rather than cherries, they just don't sound right.
johnwilkie
9th Oct, 2012
5.05
This is lush! My girlfriend made this the other night. She likes to cook and found this very rewarding and very easy to make. Everybody had seconds!
hibbs81
9th Oct, 2012
5.05
This is yummy, although didn't add the cherries to it. Also any of the juice that is left makes a brilliant soup.
mottig
7th Oct, 2012
5.05
this is spectacular. cooked for me by partner who is not a confident cook and was absolutely brilliant. He is now detailed to cook it at our next dinner party ;-)
fairfulla
7th Oct, 2012
4.05
Very tasty indeed, whole family enjoyed it

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